Crispy Pork & Vegetable Rolls
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These spring rolls are a delightful blend of crispy textures and savory flavors, wrapped in a delicate pastry. Filled with seasoned pork, fresh vegetables, and aromatic herbs, they are a fantastic appetizer for any occasion!
Ingredients:
2 tbsp cornflour
2 oz. of vermicelli rice noodles
3 oz. minced pork
1 garlic clove, finely chopped
1 carrot, grated
2 oz. oyster mushroom , finely chopped
2 tbsp finely chopped coriander
2 tbsp light soy sauce
1 tsp sugar
¼ tsp ground white peppercorns
7-8 spring roll wrappers
vegetable oil, for frying
iceberg lettuce or cos lettuce and mint sprigs, to serve
sweet chilli sauce, for dipping
Method:
1. Create a cornstarch paste by mixing the cornstarch with 3 tablespoons of cold water; this will be used to seal the rolls. Place vermicelli noodles in a heatproof bowl, cover with boiling water, and let them sit for 3 minutes. Drain, rinse with cold water, then drain again. Chop into small pieces and transfer to a large mixing bowl.
2. To the noodles, add the ground pork, minced garlic, shredded carrot, chopped oyster mushrooms, chopped coriander, soy sauce, sugar, and ground white pepper. Combine the mixture thoroughly with your hands to ensure even distribution of ingredients. Carefully remove one spring roll wrapper and lay it flat on a clean surface. Keep the remaining wrappers covered to prevent drying. Cut the wrapper into four equal squares.
3. Place a heaped teaspoon of the pork mixture on one side of a square. Brush the edges with the cornstarch paste, fold over the end, then the sides, and roll tightly to seal. Continue the process with the remaining wrappers and filling. Once assembled, cover and chill the rolls until you're ready to fry.
4. Heat about 3cm of vegetable oil in a wok or deep frying pan. When hot, fry half the rolls until they turn crisp and golden, which should take about 2-3 minutes. Remove and drain on paper towels. Repeat with the remaining rolls. Serve the spring rolls on a platter, accompanied by lettuce leaves and mint sprigs. Place a bowl of sweet chili sauce for dipping.
This recipe was sourced from BBC Good Food.
What's your favorite appetizer? Share it with us in the comments!
Ingredients:
2 tbsp cornflour
2 oz. of vermicelli rice noodles
3 oz. minced pork
1 garlic clove, finely chopped
1 carrot, grated
2 oz. oyster mushroom , finely chopped
2 tbsp finely chopped coriander
2 tbsp light soy sauce
1 tsp sugar
¼ tsp ground white peppercorns
7-8 spring roll wrappers
vegetable oil, for frying
iceberg lettuce or cos lettuce and mint sprigs, to serve
sweet chilli sauce, for dipping
Method:
1. Create a cornstarch paste by mixing the cornstarch with 3 tablespoons of cold water; this will be used to seal the rolls. Place vermicelli noodles in a heatproof bowl, cover with boiling water, and let them sit for 3 minutes. Drain, rinse with cold water, then drain again. Chop into small pieces and transfer to a large mixing bowl.
2. To the noodles, add the ground pork, minced garlic, shredded carrot, chopped oyster mushrooms, chopped coriander, soy sauce, sugar, and ground white pepper. Combine the mixture thoroughly with your hands to ensure even distribution of ingredients. Carefully remove one spring roll wrapper and lay it flat on a clean surface. Keep the remaining wrappers covered to prevent drying. Cut the wrapper into four equal squares.
3. Place a heaped teaspoon of the pork mixture on one side of a square. Brush the edges with the cornstarch paste, fold over the end, then the sides, and roll tightly to seal. Continue the process with the remaining wrappers and filling. Once assembled, cover and chill the rolls until you're ready to fry.
4. Heat about 3cm of vegetable oil in a wok or deep frying pan. When hot, fry half the rolls until they turn crisp and golden, which should take about 2-3 minutes. Remove and drain on paper towels. Repeat with the remaining rolls. Serve the spring rolls on a platter, accompanied by lettuce leaves and mint sprigs. Place a bowl of sweet chili sauce for dipping.
Crunchy and savory! Image Source: BBC Good Food
This recipe was sourced from BBC Good Food.
What's your favorite appetizer? Share it with us in the comments!
